Ingredients:
- 150 grams of fine cornmeal (cornmeal)
- 50 grams of wheat flour
- 50 grams chilled unsalted butter
- 40 grams of grated parmesan cheese
- 2 tablespoons of olive oil
- 1 teaspoon of oregano
- 1 coffee spoon of salt
- 1 ovo
- 120 ml of water
- Flour for rolling out the dough
Preparation mode:
In a bowl, place the wheat flour and cornmeal, add the parmesan cheese, oregano, salt and mix. Cut the butter into small pieces, place it in the bowl and, using your fingertips, rub the ingredients together until the butter is integrated with the rest, obtaining a kind of farofa. Then add the olive oil and the egg, mix well and start adding the water one spoonful at a time little by little and mix the ingredients.
Put enough amount to reach a smooth and firm mass, which doesn’t crumble too much and doesn’t stick to your hands. Flour the bench and using a rolling pin, roll it out so that it is very thin. Cut the cookies in the desired format, accommodate them in a greased shape leaving a space between each cookie, as they grow a little. Bake them in a preheated oven at 200°C for approximately 15 minutes until golden brown.
Tip: store in a tightly closed pot to keep crispy.
Preparation time: 1 hour
Degree of difficulty: easy
Yield: 30 units
Source: Água Doce Flavors of Brazil
